Herb-Infused Twice-Baked Potatoes
Discover the delicious twist on a classic baked potato with our Herb-Infused Twice-Baked Potatoes. Perfectly crispy on the outside and creamy on the inside, this dish blends fragrant herbs and cheeses for a mouthwatering experience.
Prep time: 15 minutesCook time: 1 hour 20 minutesServes: 4
Ingredients
4 large russet potatoes
2 tbsp olive oil
1 tsp sea salt
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup crumbled feta cheese
2 tbsp unsalted butter
2 tbsp chopped fresh chives
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1/4 tsp ground black pepper
Instructions
1. Preheat the oven to 400°F (205°C).
2. Wash and dry the potatoes, then prick each several times with a fork.
3. Rub the potatoes with olive oil and sprinkle with sea salt.
4. Bake potatoes directly on the oven rack for 50-60 minutes until tender.
5. Let potatoes cool slightly, then slice in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
6. In a bowl, mix the potato flesh with sour cream, cheddar cheese, feta cheese, butter, chives, rosemary, thyme, and black pepper until smooth.
7. Spoon the mixture back into the potato shells, mounding slightly.
8. Return stuffed potatoes to the oven and bake for an additional 15-20 minutes until heated through and tops are golden brown.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
